SpecOps Fitness & Training

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Herb Stuffed Roast Chicken

Herb Stuffed Roast Chicken

Prep 20 min. Roast 55-80min. Oven 475F/375F Stand 5 min.
1 3 ½ – 4lb whole broiler
3 Cups assorted vegetables such as carrots, celery, onions, parsnips, beets or other root vegetables
Herbs for stuffing: Rosemary, Garlic, thyme, parsley
Lemon wedges
2 Tbsp soften butter
2 Cups chicken broth

1. Rinse chicken thoroughly and pat dry inside and out.
2. Place rack in bottom third of oven and preheat to 475. Gently run your fingers between skin and meat loosening skin. If desired push pads of butter between skin and meat. Sprinkle non-salt seasoning such as Goya and pepper all over chicken.
3. Stuff chicken with herbs and lemon wedges
4. Tuck wings under breasts and tie legs together.
5. Coat vegetables with butter and line
bottom of roasting pan.
6. Place chicken into roaster and roast at 475 for 15 min then lower temp to 375 and cook until drumsticks remove from sockets easily, and internal temp is 175. Remove from oven and cover with foil for 5 minutes.

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